Description
Spanish Patatas Mozárabes are crispy-on-the-outside, tender-on-the-inside potatoes seasoned with smoky paprika and fragrant spices. This traditional dish is perfect as a flavorful side or tapa.
Ingredients
1 kg (about 2.2 lbs) potatoes (preferably waxy)
4 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt (to taste)
¼ teaspoon black pepper
Fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
- Preheat oven to 200°C (400°F).
- Peel potatoes and cut into roughly 2 cm (1 inch) cubes.
- Boil potato cubes in salted water for about 5 minutes until just tender. Drain and set aside.
- In a large bowl, combine olive oil, smoked paprika, garlic powder, cumin, oregano, salt, and pepper.
- Add drained potatoes to the bowl and toss thoroughly to coat with the spice mixture.
- Spread coated potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, turning once halfway through, until golden and crispy.
- Remove from oven and sprinkle with fresh parsley.
- Serve hot with lemon wedges on the side for squeezing.
Notes
Use smoked sea salt instead of regular salt for enhanced flavor.
Add minced garlic and chili flakes before baking for extra heat.
Mix in fresh rosemary or thyme with the spices.
Serve with aioli or garlic mayonnaise as a dip.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in oven at 350°F (175°C) for 10 minutes to retain crispness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
